The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Fermentation and Color Change › Fermentation and Color Change
February 20, 2017 at 4:58 pm
#10916
Member
Thanks again for the quick reply, I appreciate it. I’ll check the ph before moving it to the fridge tonight and see if it gives any indication of fermentation having taken place, maybe I’m just missing the color change because it is so gradual?. I’ll be looking for a ph of 5.3 or less, 5.0 would be even better after 72 hours according to marianski. If its still higher than 5.3 I think I might just start over….